Florentines Cockaigne

Makes 48 cookies

1. Preheat the oven to 350° F. Line 2 baking sheets with aluminum foil and lightly brush with 1 tbsp unflavored vegetable oil.
   
   
2. Combine in a heavy saucepan:
      3/4 c (5.25 oz) sugar
      2 tbsp honey
      1/3 c (2.75 liquid oz) heavy cream
      1/2 c (4 oz) unsalted butter, softened and cut into small pieces
   
   
3. Stir over low heat until the sugar is dissolved, about 5 minutes.
   
   
4. Raise the heat and bring the mixture to a boil. Brush down the sides of the pan with a damp pastry brush or a damp paper towel to prevent sugar crystallization.
   
   
5. Cook the mixture until it reaches the soft-ball stage (238° F).
   
   
6. Remove from the heat and quickly stir in:
      1 3/4 c (3.75 oz) finely chopped blanched almonds
      1/4 c (3.75 oz) finely diced candied orange peel
      2 tbsp all purpose flour
      finely minced zest of 1 large orange
   
   
7. Drop by measuring tablespoons onto sheets, spacing about 3 inches apart (work quickly here, preferably with a helper).
   
   
8. Dip the back of a spoon or the tines of a fork into cold water and press the top of each mound to flatten it.
   
   
9. Bake for 8 to 10 minutes, or until light golden and set.
   
   
10. Rotate sheets halfway through the baking for even browning; check frequently to make sure that cookies are thoroughly baked but not overdone.
    
    
11. Transfer sheets to wire racks and let stand until the cookies cool. Using a small spatula, gently loosen the confections from the foil.
    
    
12. In the top of a double boiler, melt, stirring often:
       3.5 oz bittersweet or semisweet chocolate, very coarsely chopped
    
    
13. Remove from the heat and add:
       1.5 oz bittersweet or semisweet chocolate, cut into ½ oz pieces
    
    
14. Stir until the melted chocolate cools to just barely warm. Remove any unmelted chocolate chunks.
    
    
15. Using a table knife or a small, thin spatula, immediately begin spreading a thin layer of chocolate over the underside of each cookie. If the chocolate in the top of the double boiler starts to set, place it over the bottom of the pan and warm just slightly, stirring constantly to blend. Then, continue coating the cookies.
    
    
16. Let the cookies stand, chocolate side up, until the coating sets completely, about 45 minutes.
    
    
17. Store, airtight, in a cool place, between layers of wax paper. These will keep well up to 10 days.
    
    Note: I get my candied orange peel from King Arthur Flour.